- Smoky loaded pork bowl
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One of the goals Amy Lacey said she has for Cali'flour Foods is to make it easy and convenient for busy families to eat California-grown cauliflower. This recipe features her company's penne, which is made from just two ingredients: cauliflower and lentils.
- Market Watch with Timaree Hagenburger: Cilantro
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- Timaree Hagenburger loves taking her food up a notch when it comes to the nutrients, and her avocado toast is a great example. Have fun swapping out ingredients, based on what you have on hand or looks great at this week's farmers market!
- Pork T-bones with cranberry chutney and celery root mash
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- Chef Porfirio Gomez describes this dish as a total sensory experience: "You've got to let your eyes eat it first."
- Scallops with beet greens
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- A simple butter sauce along with seasonal veggies highlight the delicate flavor of scallops.
- Herb-roasted chicken
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- Ghee is a type of clarified butter with a nutty, caramel-like flavor and aroma, but Kellie Black said any butter will do.
- Simple summer pizza
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- This is a pizza with a light, but rich flavor!
- Roasted chicken salad sandwich with avocado, lettuces and pickled onions
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- The chicken salad sandwich is a top seller at The Picnic Basket in Santa Cruz, where house-made pickled onions add a bright, acidic crunch.
- Frittata with zucchini, kale and potatoes
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- Although frittata is typically considered a breakfast or brunch item, chef Kendra Baker said she enjoys this dish anytime and practically anywhere. "It holds really well and it's made for picnicking," she added.
- Fava bean pizza
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- This spring pizza offers a slice of Italy mixed with the freshness of California produce!
- California endive with seared scallops and caper-raisin brown butter
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- Roast sweet scallops in butter and pair with endive and a savory raisin and caper sauce, and you've got a delicious combination!
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